Frozen Desserts: Kulfi

1 1/4 cups evaporated milk1 1/4 cups sweetened condensed milk1 (16 ounce) container frozen whipped topping, thawed4 slices white bread, torn into pieces1/2 teaspoon ground cardamomCombine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth. Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight. Amount Per Serving  Calories: 139 | Total Fat: 7.2g | Cholesterol: 9mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 139

Total Fat: 7.2gCholesterol: 9mgSodium: 67mgTotal Carbs: 16.4g    Dietary Fiber: 0.1gProtein: 2.7g VIEW DETAILED NUTRITION
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Frozen Desserts: Banana Walnut Ice Cream | Submitted By: franklint99

2 1/2 cups half-and-half8 egg yolks, beaten1 cup white sugar2 1/2 cups heavy whipping cream2 bananas3/4 cup half-and-half1 cup walnutsHeat 2 1/2 cups of the half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside. Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the half-and-half into the egg mixture. Transfer the mixture to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the heavy whipping cream. Puree the bananas and 3/4 cup half-and-half in a blender until smooth. Add puree to bowl and mix well. Cover and refrigerate until cold, 3 to 4 hours. Pour mixture into cylinder of ice cream freezer. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 quart containers and freeze overnight before serving. Amount Per Serving  Calories: 658 | Total Fat: 53.1g | Cholesterol: 343mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 658

Total Fat: 53.1gCholesterol: 343mgSodium: 77mgTotal Carbs: 40.7g    Dietary Fiber: 1.8gProtein: 9.7g VIEW DETAILED NUTRITION
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Frozen Desserts: Easy, Eggless Strawberry Ice Cream | Submitted By: ejw825

2 cups whole milk2 cups heavy cream1 cup white sugar1/4 teaspoon salt2 teaspoons vanilla extract2 cups mashed fresh strawberries2 drops red food coloring (optional)In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions. Amount Per Serving  Calories: 354 | Total Fat: 23.4g | Cholesterol: 86mg Powered by ESHA Nutrient Database

Easy, Eggless Strawberry Ice Cream

Servings Per Recipe: 8

Amount Per Serving

Calories: 354

Total Fat: 23.4gCholesterol: 86mgSodium: 121mgTotal Carbs: 34.1g    Dietary Fiber: 1.2gProtein: 3.6g VIEW DETAILED NUTRITION
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Since I am from Wisconsin an egg-based custard, as we call it, is what I'm used to. This recipe is proof that ice cream can be rich and delicious even without eggs! I scaled the servings to six so it would fit in my Cuisinart ice cream maker, using a ratio of 2 cups heavy cream to 1 cup half and half, which is what suits my tastes. I cut the vanilla back a bit (1 tsp. for a six serving recipe) and didn't use the food coloring. I added an extra half cup of strawberries, pureeing the first 1-1/2 cups, then just mashing the extra half cup. I didn't want the chunks too big as I know they just become icy and hard. Between the recipe itself and the slight changes I made I found this just perfect--I'm glad I cut back on the vanilla, as I didn't want it to interfere with the simple flavors of strawberries and cream on their own. Also, using the ratio of heavy cream and half and half as I do ensures a rich and creamy ice cream with a smooth mouth feel. The amount of sugar the recipe calls for is just right. I added the salt as well, knowing it heightens flavors and makes it come to life, tho' this could easily be omitted. This is such a basic and easy recipe that it would work equally as well with other fruits, maybe only having to adjust the sugar depending on the sweetness of the fruit. Nothing's better than a cooked, frozen custard, but this quick and easy ice cream is a fine runner-up! Was this review helpful? [ YES ]
66 users found this review helpful Since I am from Wisconsin an egg-based custard, as we call it, is what I'm used to. This... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Frozen Desserts: Frozen Pineapple 'Ice Cream' Sandwich | Submitted By: Kathy

1 (16 ounce) container frozen whipped topping, thawed1 (20 ounce) can canned crushed pineapple, drained1 (3.4 ounce) package instant vanilla pudding36 graham cracker squaresIn a large bowl, beat together the thawed whipped topping, crushed pineapple and vanilla pudding mix for 2 minutes. Spread pineapple mixture 1/2 inch thick between two graham crackers. Wrap gently in plastic and freeze for 2 hours. Amount Per Serving  Calories: 161 | Total Fat: 5.5g | Cholesterol: 0mg

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